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Blueberry Tips
You can use fresh or frozen blueberries
interchangeably for baking. When using dehydrated blueberries,
some recipes may have you soak them in water for a few minutes
or until fruit "plumps"’ then drain before using.
Other recipes may have already adjusted for the moisture content.
Read each recipe carefully for instructions.
Storing Ripe Berries:
To store ripe berries, scatter on a rimmed baking sheet lined with paper
towels, then store in the fridge until you're ready to wash and eat them.
Easy Freezing Tips: Blueberries
freeze well without washing. Simply put room temperature berries
into ziplock bags and freeze. Rinse before using. Information
courtesy of The Oregon Blueberry
Growers Association.
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Send in your favorite berry recipe, and we’ll post it on our website for
others to enjoy!
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Boo
Berry Bats
Over Blue Moons
2 1/4 cups fresh Gingerich Farms blueberries, divided
1/3 cup plus 1 tbsp sugar, divided
1 tbsp cornstarch
Pinch salt
1/2 cup whipped cream cheese (from 8 oz container)
2 drops red food coloring
1 drop yellow food coloring
1 loaf (10 3/4 oz) frozen pound cake, thawed
2 tsp confectioners sugar
2 tsp unsweetened cocoa powder
4" bat cookie cutter
1/2" half-moon cookie cutter
To prepare sauce: In a medium saucepan over high heat, bring 1/2 cup
water to a boil. Add 2 cups of the blueberries; return to a boil. Cook
until liquid is released from fruit, about 2 minutes. Meanwhile, combine
1/3 cup of sugar, the cornstarch and salt. Add to cooked blueberries,
stirring constantly until sauce thickens, about 1 minute. Spoon into
a medium bowl; cover and refrigerate until cold, about 2 hours. To prepare
cream cheese: In a small bowl stir together cream cheese, the remaining
1 tablespoon sugar, and red and yellow food coloring to make orange-colored
cream cheese; set aside.
To assemble: Using a serrated knife, cut a thin layer off
the top and bottom of pound cake. Cut pound cake into 4 (1/2" thick)
horizontal slices. Working with 1 slice at a time, use a
4" bat
cookie cutter to cut out 2 bats. From the same slice, use
a 1/2" half-moon
cutter to cut out 4 half moons. Repeat with remaining pound
cake. Carefully spread 4 bats and 8 moons with cream cheese
mixture. Arrange the remaining 1/4 cup blueberries in a single
layer over cream cheese, dividing evenly and pressing lightly. Cover with
remaining bat and moon shapes, forming sandwiches. Combine confectioners
sugar and cocoa in a cup; using a fine mesh strainer, lightly sprinkle
over bat and moon sandwiches. Divide blueberry sauce among 4 serving plates;
spread to form a sky background. Arrange 1 bat and 2 moons
on each plate; enjoy! Serves 4. Submitted by North American Blueberry
Council
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